vegetable garden

steamed green beans

19th August 2020

Lately, I been working in the garden in the mornings. I found that the sun is softer, and the areas that need work are in the shadier parts. Early this morning, I picked some green beans to go along with Monday’s Pepper Rasam. Later that morning, I returned to the garden and started pottering around, feeding the plants with compost, and staking up a few bean bushes – to my surprise, despite thinking I had picked all the beans earlier, I found myself walking away with another handful. The thing with beans, and even cucumbers to a lesser extent, is that you really need time and patience when harvesting them. There is much happiness to be had in rummaging through the leaves in search of their elegant, dangling pods. When you think you have picked them all, there’s still more hiding behind their foliage. It’s important to approach the plant from different angles and heights, squatting down to their level; even then, you can still miss a few…

I planted a few varieties of beans this season: romano pole bean, small french finger bush beans, and a long climbing snake bean. And for the first time, I planted another climbing variety in a pot on our balcony so that it can climb up the iron gate outside our kitchen door.

I have been staggering the sowing for a continuous supply, late May-early June, then another crop in July, and again in the last week of July. The hot season seems to come later each year, enabling another harvest before the cooler weather hits by early November.

The better quality and fresher the beans, the better tasting this recipe. Serve with pepper rasam, simple dal or Pongal.

steamed green beans

Steaming beans, rather than boiling help keep their colour and flavour.

Preparation 10 minutes

Serves 3


350g green beans

2 Tbsp ghee

freshly ground pepper

Himalayan salt


1. Wash the beans and trim the ends. Leave them whole or cut in half.

2. Set a steaming basket in a medium saucepan filled with 1 – 2 inches water, once boiling simmer over high heat for 5 – 7 minutes, depending on how tender or crisp you like them.

3. Discard the water in the saucepan.  Add the beans and ghee, season with salt and pepper. Toss to coat. Serve and enjoy!

other recipes using green beans

toor dal, mung beans, green bean and dill palya

vegetable bath

green bean palya

simple yellow dal with green beans and cabbage

summer garden palya

moong dal sambar with green beans

moong dal with garden greens

carrot and green bean rasam

green moong dal with Indian spices

a buttery herbed pilaf

bisi bele bath

Kristin’s Moroccan stew

gentle Indian spiced vegetable stew

summer garden palya

2nd July 2019

A palya which I have been making often, very simple, quick and based on what is in the garden at the moment; a handful of beans, small cabbages and a few small zucchinis. Feel free to change the vegetables to suit the season or availability. Great served over rice, with avocado and pickle or accompanied with a simple dal. 

summer garden palya

Preparation 30 minutes

Serves 4 

Use heaped spoon measurements.


2 cups/230g zucchinis

3 cups/170g cabbage

1 cup/150g green beans

¼ cup/60ml water

1 tsp fine rock salt

2 tsp jaggery/sugar

5 Tbsp dried shredded coconut

½ cup chopped coriander/fenugreek leaves


4 Tbsp peanut/melted coconut oil

½ tsp black mustard seeds

1 Tbsp split channa dal

1 tsp cumin seeds

1 medium, mild dried red chillies, chopped

⅛ tsp hingu powder (asafoetida)

¼ tsp turmeric powder

20 fresh curry leaves

to serve


brown rice

sliced avocado

spicy pickle


1.  Chop the zucchini, cabbage and green beans into small uniformed pieces and measure the spices for the voggarane – set aside.

prepare the voggarane

2.  In a heavy-bottom skillet, over medium heat, pour in oil, add mustard seeds and channa dal; when they turn grey and the dal is golden-brown, turn down the heat, add cumin seeds, chillies, and asafoetida – fry for 30 seconds, then add the turmeric powder and curry leaves – fry for a few seconds longer.

3.  Add the vegetables, water, salt and jaggery – stir to combine, and cook uncovered on medium heat for 3 minutes – stirring regularly, then cover and cook until the vegetables have softened – 3 more minutes. 

4.  Turn off the heat and stir in the dried coconut and coriander. 

5.  Allow to sit for 5 minutes in order to cool slightly and for the flavours to be absorbed. Taste, adding more salt or jaggery, as needed.

Serve with brown rice drizzled with ghee.

lasagna tart

11th September 2018

sunkissed and content…

A very decadent and comforting dish for a special occasion. A bit rich on its own but goes well as part of the main meal, accompanied by a simple rice dish and a variety of salads. The parmesan crust is divine, crunchy and flavourful.

lasagna tart

Preparation time  – 40 minutes

Baking – 15 minutes

Serves 6 – 8 or one 9-10 inch tart.

Recipe adapted from here. 


2 medium/350g zucchini, sliced into very thin coins

¾ tsp fine-grain rock salt

tart crust

½ cup/75g unbleached all-purpose flour

½ cup/70g whole wheat flour

½ cup/115g unsalted butter, well chilled + cut into small cubes

2 cups/100g loosely packed grated parmesan cheese

½ tsp fine-grain rock salt

2 Tbsp ice cold water

tomato sauce

2 Tbsp olive oil

1 tsp each of finely chopped fresh rosemary and oregano leaves

¾ tsp red pepper flakes

400g cherry tomatoes, finely chopped

½ tsp fine-grain rock salt

½ tsp brown sugar


1 cup/250g ricotta cheese

¼ cup small basil leaves


1.  Preheat your oven to 190C/375F. Oil a 10-inch tart pan and set aside.

prepare the zucchini

2.  Slice the zucchini using a mandoline or knife into 2mm slices. Place in a bowl, sprinkle over the salt and gently toss until evenly covered with salt. Transfer to a colander and let drain while you make the tart shell and tomato sauce.

make the tart crust

3.  Place both flours, butter cubes, parmesan and salt in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, with pea-sized pieces of butter. With a few more pulses, blend in the 2 tablespoons of ice water. The dough should stick together when you pinch it with your fingers.

4.  Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working up towards the sides. Place in the refrigerator and chill for 15 minutes. You can use this time to finely chop the tomatoes.

bake the tart crust

5.  Pull the tart out of the refrigerator and poke a few times with the tongs of a fork. Cover the tart with baking paper and fill generously with pie weights (I used chickpeas). Bake for 15 minutes, pull the tart out of the oven and gently remove the baking paper containing the pie weights.

6.  Place the uncovered tart back in the oven, weight free, and allow to cook for another 5 minutes. Remove from oven and set aside to cool.

prepare the tomato sauce

7.  Stir the olive oil, red pepper flakes and finely chopped herbs in a saucepan, cook over medium-high heat until the herbs start to sizzle just a bit.

8.  Stir in the finely chopped tomatoes, bring to a simmer, cook the sauce down, uncovered, for 20 minutes, then stir in the salt and sugar, set aside.

to assemble the tart

9.  Use a spatula to spread half the ricotta cheese across the base of the tart shell. Then spoon half the tomato sauce over the ricotta and arrange half the zucchini in a single layer on top of the sauce. If your zucchinis are still quite wet, press them with a paper towel. Spoon the remaining ricotta over the zucchinis and push it around a bit with your fingers so that it forms a layer. Arrange another layer of zucchini and finish with the remaining sauce. You want the filling to nearly, but not quite fill the pan.

to bake the tart

10.  Place the tart on a rimmed baking sheet (in case you end up with an overflow) and bake for 40 minutes or until the tart is cooked through. Remove and allow to cool for 10 minutes before serving. Sprinkle the top with fresh basil leaves.

slow cooked zucchinis with basil

4th September 2018


This year I staggered my planting to have a continuous supply of zucchini throughout the summer, but I forgot how quickly they grow from seed to plant and now I have an endless supply.

Just when I think I have them under control, I venture out into the garden and miraculously there is another batch ready to be picked! I have been giving away a lot and trying many new recipes to use them up.

I have been returning to these zucchini fritters and recently sitting in my drafts is this lasagna tart recipe from 101 Cookbooks which I will make for my daughter before she returns to University.

I have also been making a sweet zucchini palya to accompany any dal or sambar.

In the garden…..

slow-cooked zucchinis with basil

Preparation – 1 hour

Serves 4, as a side dish.

Recipe adapted from `Spring´ by Skye Gyngell.


6 small/530g firm zucchinis

2 Tbsp extra virgin olive oil

2 Tbsp ghee/butter, melted

rock salt & freshly ground black pepper


1.  Trim the zucchinis and slice them into fine rounds, about 3mm thick. I used a mandoline for this.

2.  Place a medium heavy-based pan over medium heat and pour in the olive oil and melted ghee, add the zucchinis and stir well to coat the slices in the ghee and oil. Add a good pinch of salt.

3.  Turn down the heat to its lowest setting possible and cover the pan with the lid. Cook for 40-50 minutes, stirring every few minutes to ensure the zucchinis do not stick to the bottom or brown. As the zucchinis cook they will soften and their flavour will deepen. Eventually, they will begin to disintegrate, becoming almost like a thick mushy jam.

4.  At this point, remove from heat and add half the basil leaves, plenty of pepper and a good pinch of salt. Stir well, sprinkle over the remaining basil leaves and serve.

These zucchinis are surprisingly good eaten cold as well. Serve as an antipasto with crusty bread, stirred into pasta or as a vegetable side dish.

Jonathan’s Sunday night pasta sauce

8th September 2017

garden tomatoes & marigold - 1 (1)

Sunday night is pasta night and has become a regular for years now, mainly because we cook a lot of Indian and it was requested by our children to be guaranteed a  ‘normal’ non-Indian meal at least once a week! It started off as a special weekend dish my husband would cook, and slowly my son started helping out by chopping vegetables and now he is in charge and has taken on the important role of making the pasta sauce. This past year, focaccia has become a regular at the pasta table, and recently I have been making my own pasta.

garden tomatoes & marigold - 1 (2)garden tomatoes & marigold - 1 (5) garden tomatoes & marigold - 1

~Marigold (Tagetes patula flowers).  The genus name for marigold (Tagetes) comes from the Etruscan god ‘Tages’ – the god of wisdom. It’s common popular name, ‘marigold’, comes from “Mary’s gold” after Mother Mary.  In Hinduism, too, the flower symbolizes auspiciousness. The saffron/orange colour signifies renunciation and is offered to God as a symbol of surrender.

The plant’s odour and root hormones scare many animals and insects from the garden. Marigolds are often used in companion planting for tomatoes, eggplants, chilli peppers and potatoes.

jonathan´s pasta sauce - 1 (3)

sunday night pasta sauce

Preparation 2 hours

Serves 6 – good for 500g pasta

For everyone who has joined us for pasta night!


⅓ – ½ cup peanut/olive oil or to generously cover the base of a large saucepan

¼ heaped tsp asafoetida powder

1½ cups/155g celery

2 heaped Tbsp ginger, finely chopped 

2 cups/220g carrots

1½ cups/125g red bell pepper

1 x 140g tube tomato paste

1.5 kg/16 medium plump Roma tomatoes

3 heaped tsp fine rock salt

3 heaped tsp jaggery

to serve 

half portion home-made vegan pasta

pine nut parmesan

bowl steamed broccoli & kale, or grilled zucchini slices.


1.  Wash the vegetables and finely chop the celery, ginger, carrot and red pepper.  Set aside in their own piles on a chopping board.  Cut the base off the tomatoes, and cut each tomato into quarters. Set aside.

2.  Over medium heat, pour the oil to fill the base of a large pot, add the asafoetida powder – fry for 30 seconds, then add celery –  fry until the celery starts to soften, add ginger and carrot, simmer for 3 – 4 minutes.

3.  Add in the red pepper, simmer for 3 – 4 minutes more, then clear a space in the middle of the vegetables and squeeze in the concentrate; add the tomatoes and give everything a good stir – simmer, uncovered over medium heat for 1½ hours, stirring occasionally. Toward the end of cooking, stir in the salt and jaggery.

If the sauce is very liquid, leave uncovered. Not very liquid; leave covered but with the lid ajar.

4.  Once the sauce is ready, roughly puree using an immersion blender.  Serve with your choice of pasta, a sprinkling of pine nut parmesan, grilled zucchini, steamed broccoli or beans.

jonathan´s pasta sauce - 1 (2)

Goodness shared by Stacey, Jonathan & Elijah

raw zucchini pasta with a creamy green garden dressing

3rd October 2016


This recipe was created last year for a series of raw dishes for Holmes Place, however, I never got around to posting it here.  Also included, was this raw carrot slice and refreshing, light gazpacho. A wonderful addition would be Donna’s roasted thyme-infused cherry tomatoes, and for a more substantial meal, you could even use a combination of zucchini noodles and home-made pasta.

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~ Garden, bursting with beans and zucchini


raw zucchini pasta with a creamy green  garden dressing

This is a light, refreshing raw meal and makes a great pasta replacement.  I love how the zucchini noodles behave so similarly to pasta. Tossed with a creamy herb dressing, it is a perfect meal on a hot Summer’s day. And is perfect for using up the surplus of summer zucchini in the garden.  

Serves 4 

Recipe slightly adapted from here.

for the noodles 

2 large/800g mixed zucchini (yellow and green zucchini are always nice)

½ tsp fine Himalayan salt

for the creamy garden dressing 

½ cup raw cashews (soaked overnight/a minimum of 4 hours)

2 Tbsp water

2 Tbsp extra-virgin olive oil

2 Tbsp freshly squeezed lemon juice

1 Tbsp balsamic vinegar

½ cup chopped fresh basil

¼ cup chopped fresh parsley

2 Tbsp fresh mint leaves

freshly ground pepper

pine nut parmesan for sprinkling

make the noodles 

1.  Wash, dry and cut the ends off the zucchini.  Take a box grater and place it on its side – the side with the largest grating holes on it face up; with pressure and in long strokes, push the zucchini along the top of the grater in order to create long, thin ribbons of zucchini.  Or alternatively, use a vegetable peeler or mandolin to make long ribbons.


2.  Sprinkle the zucchini with the salt, toss gently, and place in a colander over a bowl for 20 minutes, allowing the excess liquid in the zucchini to drain, then carefully and gently squeeze the zucchini over the colander.  Pat with a clean, absorbent kitchen towel to dry and soak up more of the liquid.

creamy garden dressing 

3. Drain the soaked cashew nuts and place in a high-speed blender or food processor, with the water, vinegar, olive oil and lemon juice – blend until smooth and creamy.  

4. Add the basil, parsley and mint leaves and blend again until the herbs are well incorporated.

to assemble 

5.  Using your hands, gently toss the zucchini with about three-quarters of the dressing.  

6.  Sprinkle over the pine nut parmesan, a few rounds of fresh pepper and toss again, using more dressing if needed.  

To serve, garnish with more pine nut parmesan, and small leaves of basil and mint.  This dish is best served immediately.


Goodness shared by Stacey

peach pie

20th August 2015


This was another post sitting in my drafts just before I left for our Summer holiday, using those luxuriously delicious, rose-scented peaches from this tree.

Perfectly ripe, with a few organic, nature-loved and blessed blemishes.  I was reluctant to make this, as it seemed a shame to cook them, but there were so many of them.  And of course, all at once, and they needed to be used.  It was delicious.  And for me, pie is such a luxurious comfort food and all the more made better, with home-grown produce.

It has been a good year in our small orchard, with more still to come.

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a summer peach lattice-top pie

for the dough

350 grams flour (I used 250g white & 100g whole-wheat)

1 tsp salt

½ cup sugar

200g unsalted pure butter

100mL very cold water

1 tsp apple cider vinegar

for the filling

5 medium/770g peaches (use peaches that are not too ripe)

1 Tbsp fresh lemon juice

 cup light brown sugar

4 Tbsp cornstarch

to make the dough 

1.  Place the flour, sugar and salt into a bowl and mix. Cut the butter into hazel-nut size pieces and add to the flour, making sure all the butter pieces are well coated with the flour, cover and place in the freezer for 1 hour or overnight.

2.  In a food processor with an S-blade attached, add the very cold flour and butter, and process for 20 seconds (the mixture should resemble fine meal), then stir the vinegar with the very cold water and pulse in short bursts.  The dough will still look crumbly, but if you press it between your fingers, it should become smooth.  If the dough is too dry and is not coming together, add iced water, a tablespoon at a time.

3.  Turn the dough out onto a clean work surface.  Gather and press the dough together to form a unified mass. Cut the dough in half and put each half on a large piece of plastic wrap.  Loosely cover the dough with plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape the dough into a disc.  Wrap each piece tightly in the plastic and refrigerate for at least 2 hours, and up to 24 hours (ideal).

to make the filling 

4.  Halve each peach, remove the pit, and slice each half into roughly 2 cm chunks, then place into a large bowl and add lemon juice.  Sprinkle sugar over the peaches and toss gently to mix.  Let sit at room temperature for at least 1 hour or overnight.

5.  Transfer to a colander, suspended over a bowl to collect the juices; you should have almost 1 cup of liquid (if the peaches sit for several hours, you’ll have 1½ cups liquid).  Mine sat overnight, so I was left with a lot of juice.

6.  Pour the juices into a small saucepan set over medium heat.  Boil the liquid to reduce it, swirling until it’s syrupy, about 10 minutes; it should reduce to to ½ cup, depending on how much liquid you started with – set aside to cool for 1 – 2 minutes.

7.  Meanwhile, transfer the peaches to a bowl and toss them with the cornstarch until all traces of cornstarch have disappeared.  Pour the reduced peach juice over the peaches, tossing gently.  Place in the fridge to cool.

prepare the pie

8.  Roll out the bottom crust, remove one of the disc of dough from the fridge.  If it is very firm, let it sit at room temperature until it’s pliable enough to roll, about 10 to 15 minutes.  Using a rolling pin, roll the dough between two pieces of lightly-floured cling film, and roll out into a circle, an inch bigger than the pie dish.   

9.  Butter a pie dish (mine was 26cm diameter) and line with the pastry, and leave an even overhang around the edge – cover with plastic and refrigerate for 30 minutes.

10.  Roll out the top crust, remove the other disc of dough from the refrigerator and let it sit until pliable enough to roll. Roll the dough between two pieces of lightly floured cling film, into another circle. Leave whole, or cut into strips, no more than a inch thick.  Use a ruler to cut about ten x ¾ inch wide strips lengthwise.  You may have to join the shorter ones together.  The ruler helps to measure and cut a straight edge.  I used a fluted pastry wheel to get a crimped edge. You may need to place in the freezer for 5 minutes if the dough is too warm.

11.  Take the pie shell from the fridge and stir the peach filling a few times, then scrape it into the pie shell.

12.  Arrange five strips of dough evenly over the filling, starting with a long strip for the centre. Gently fold back every other strip (the second and the fourth) to a little past the centre. Choose another long strip of dough, hold it perpendicular to the other strips, and set it across the centre of the pie. Unfold the two folded strips so they lie flat on top of the perpendicular strip.  Now fold back the strips that weren’t folded back last time (the first, third, and fifth ones). Lay a second perpendicular strip of dough about a ¾ inch away from the last one.  Unfold the three folded strips.  Fold back the original two strips, set a third perpendicular strip of dough ¾ inch from the last one, and unfold the two strips. Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect.

13.  Trim the strips to a ½-inch overhang.  Lift the edge of the bottom crust over to enclose the top, rolling inwards and pressing to make it adhere.  Crimp or flute the edges if you like.

14.  Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 215C/425°F.

15.  Brush the lattice with the milk and sprinkle with the sugar and set the pie directly on the baking stone or sheet. Bake until the juices are bubbling over (the bubbles should be thick and slow near the pan edges), approximately 35 to 40 minutes.

Let the pie cool on a rack until the juices have thickened, approximately 2 hours.  Enjoy with homemade vanilla ice-cream or thick Greek yoghurt.


Goodness shared by Stacey

broccoli palya

8th February 2015


After not being able to make it to the garden for a while, I was overjoyed to find a blanket of these smaller stems of sprouting broccoli, which are actually masses of tight flower buds.  Buds that, left unharvested, will open into nectar-heavy, yellow flowers which the bees and butterflies love.

If you catch them before the buds burst into an explosion of yellow, the shoots are at their most sweet and tender.

Broccoli is a tough plant in the garden and will survive the hardest frost.  This is what we have had here in Sintra this last week, waking up to a carpet of icicles covering the lawn.  My garden is situated a little hidden and deeper down, it manages to be protected from most of nature’s elements.  Snails however devoured every leaf of last years crop but the broccoli survived and here they are now, gifting our family with their delicate presence.

I also use the smaller leaves just below the bud as I would kale or spinach.

broccoli palya

Enough for 4, as a side dish.

This is a very quick, bright-tasting dish. Be careful when stir-frying the broccoli as the tight flower buds tend to burn before the stems are tender.  Splash water over the top and saute them on low heat.  This is a side dish to any dal or kitcheree.  I try to keep the broccoli true to itself and add very minimal seasonings.  An Asian dish also would work well, like this one of Donna’s.


4 cups garden-picked thin broccoli buds with stems and leaves, no need to chop (or 2 medium store-bought broccoli – thicker stems removed and roughly chopped)

1 Tbsp peanut oil

½ tsp black mustard seeds

½ tsp jaggery/ brown sugar

1 Tbsp dried coconut

salt to taste


1.  In a skillet, heat the oil, when hot, add the mustard seeds; when they start to splatter and pop, turn down the heat and add the broccoli.

2.  Sprinkle over some water and move them around a bit.  Place the lid on for 1 minute, remove, then stir, replace lid, then steam for another minute.

3.  Add the jaggery, salt and coconut.

4.  Remove from heat so the stems are al dente and still have some crunch.  Serve and eat immediately with dal of choice or kichadi.


      Goodness shared from Stacey

nasturtiums – a tea, a pesto and a cure

31st August 2014


How I love this plant. They are such a visual treat.  Especially when my neglected garden is looking somewhat sad in abundance, there are always nasturtiums gracefully filling in the bare spaces to a sparse garden.  They are their own abundant gift!  Neglect is their most valued possession. They go about their own business, trailing through our poor soil and semi-shaded positions, cascading edible bright yellow, orange, and rust-red flowers as they go.  They even self-seed and surprise us in all sorts of places you would least expect.  I add their peppery leaves and colourful flowers to salads, and their leaves to green smoothies when greens are very few and far between.  For the tastiest nasturtium leaves, keep them well-watered, which helps to moderate the spiciness of the leaves and flowers. They make wonderful garlands and colourful decorations on and around birthday cakes.

The flowers were a favourite of the Victorians, and in the language of flowers, they stand for patriotism and fatherly love.

Nasturtiums secrete a mustard oil which insects find attractive and they will seek them out in preference to any cabbage, cauliflower, broccoli, Brussel sprouts, kohlrabi and turnips growing nearby.  It is wonderful to have them wander between crops to act as a decoy for insects and as a flavour- improving agent, however, slugs, as I have found, enjoy hiding beneath the shade of their broad leaves.  If you graze or scratch yourself while working in the garden, smearing a bruised leaf over the area will aid in swift healing.

Nasturtiums have a high concentration of vitamin C, iron and other minerals, and are also a natural antibiotic. The gentle antibiotic reaction makes it ideal for treating minor colds and flu.  Eating a couple of leaves a day is said to help clear up acne.  Apparently, it is great for the hair, as nasturtium tea applied to the head scalp, increases circulation and hair growth.  It is also a great toner for oily skin.

Chewing the leaves is a good way to disinfect one’s mouth.  They’re a means for boosting appetite and stimulating digestion.

nasturtium tea


1 cup nasturtium flowers

1-litre boiling water


1.  Place the flowers, leaves and buds in the boiling water in a jug.

2.  Cover and allow to brew for 15 mins. Strain and drink or use a hair rinse or toner this is also a great spray over plants to protect them against unwanted bugs.

nasturtium pesto

Makes 1 cup


2 cups packed nasturtium leaves

1 cup packed nasturtium flowers

¾ cup cold-pressed organic olive oil

¾ cup lightly toasted walnuts

½ cup grated parmesan cheese

pinch of salt


1.  Pick a basket of fresh leaves and flowers without any blemishes.  If you are light on of the flowers, then leaves only are just fine.

2.  Thoroughly wash and dry the leaves and flowers; tear larger leaves in half.

3.  Place the leaves, flowers, lightly toasted and cooled walnuts, olive oil, salt and parmesan into a blender or food processor – blend until smooth.

4.  Ladle into a jar and drizzle over olive oil to prevent browning.


References :

Goodness shared from Stacey

hemp milk

9th August 2014


Hemp is a quick plant-based milk to prepare because, unlike almond or oat, it doesn’t need to be soaked overnight.  Hemp seeds (hulled hemp nuts) are a great source of omega-3 fatty acids, protein, all 10 essential amino acids, calcium, potassium, phosphorous, vitamin A and magnesium.  I find the taste a little grassy, so I use half-hemp and half-hazelnuts (also no need to soak) – both are very convenient and quick. Drink it on its own, add a little sweetener or spice for a healthy pick-me-up, or a good sprinkling of chia seeds to create an incredible breakfast pudding.







hemp milk


1 cup hemp seeds

3 cups filtered water


1.  Rinse hemp seeds well and place in a blender with 3 cups filtered water, then blend on high for 1 minute.

2.  Place the nut bag or cloth over a wide-mouth jug and pour in the blended mixture.

3.  Strain the milk until only the pulp is left.  Use your hand to squeeze out the last of the milk.  Pour into a sterilized glass jar.

Homemade milk does separate, so be sure to give your milk a very good shake before using.  The milk keeps for about three days in an air-tight container in the fridge.


Goodness shared from Stacey

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